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New Orleans Crawfish Bread
2 (15-inch) loaves
This popular take on the famous New Orleans Jazz & Heritage Festival Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.
- 2 tablespoons unsalted butter
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- 1 ½ tablespoons minced garlic
- 1 pound cooked Louisiana crawfish tails (with any fat)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Tiger Sauce® or other hot sauce
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped green onions
- ½ cup Blue Plate® Mayonnaise
- 1 teaspoon Creole mustard (or other whole-grain spicy mustard)
- 8 ounces grated provolone or mozzarella cheese
- 2 (15-inch) loaves of poboy bread (soft French bread)
- MELT butter over medium heat in large skillet; when hot, add onion, celery, and bell pepper.
- COOK, stirring occasionally, until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes.
- ADD crawfish tails, Worcestershire, Tiger Sauce® and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool.
- PREHEAT oven to 350°F.
- STIR mayonnaise, Creole mustard and cheese into cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary.
- CUT both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf.
- FOLD top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until filling is heated through and cheese is melted, 25 to 30 minutes.
- SLICE loaves into desired portions and serve hot.